EASY TACOS
Serve these tasty tacos that get fabulous flavor from Mexican-style tomato soup. Your family can have this crunchy, and delicious dish on the table in just 20 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
- Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
- Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 34.7 g, Cholesterol 102.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 10.6 g, Sodium 559.7 mg, Sugar 1.3 g
EASY BEEF TACOS
With only six simple ingredients, you can serve up ten delicious tacos in just half an hour. If you've ever wondered how to make tacos that are as good as the ones you enjoy at your local taqueria, this easy beef taco recipe is your answer.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
- Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.
Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg
CRISPY FRIED TACOS
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.-Catherine Gibbs, Gambrills, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 13
Steps:
- In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.
Nutrition Facts : Calories 257 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 546mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
LOADED TACO WAFFLE FRIES
Provided by Trisha Yearwood
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the taco fries: Preheat the oven to 450 degrees F.
- Spread the waffle fries out on a large rimmed baking sheet and bake, stirring once, until golden brown and crisp, about 25 minutes.
- Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the ground beef and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Stir in the taco seasoning, then add 1/4 cup water and simmer until the liquid evaporates, about 2 minutes.
- Transfer the waffle fries to a large plate. Mound the beef in the middle, then sprinkle the cheese, lettuce, beans, jalapenos, olives, tomatoes and avocado over the top. Dollop with sour cream.
- For the creamy hot sauce: Mix together the mayonnaise, yellow mustard and hot sauce in a small bowl. Drizzle over the top and serve.
EASY BAKED TACO FRIES
Homemade fries baked in the oven and coated in homemade taco seasoning.
Provided by Elyse
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash potatoes and dry with paper towels.
- Cut potatoes in half lengthwise, then cut each half into 4 wedges. Cut each wedge in half again depending on size of potato and desired size.
- Place cut potatoes in a resealable bag and pour olive oil on top.
- Seal bag and shake until potatoes are coated in olive oil.
- In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, paprika, cumin, salt and pepper.
- Pour spice mixture into bag, seal and shake to coat again.
- Spray a baking sheet with nonstick cooking spray, and spread potatoes out in an even layer on the prepared pan.
- Bake for 25-30 minutes, turning halfway through, until wedges are golden brown and crisp on the outside.
Nutrition Facts : Servingsize 1 serving, Calories 288 kcal, Fat 29 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2600 mg, Carbohydrate 9 g, Sugar 1 g, Protein 2 mg
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LOADED TACO FRIES - CHELSEA'S MESSY APRON
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5/5 (5)Total Time 55 minsCategory Appetizer, Dinner, Main Course, SnackCalories 541 per serving
- SWEET POTATO FRIES: Prepare the fries according to package directions. Make sure not to overcrowd the fries on the pan, or they will steam instead of roast. While fries are baking, assemble the spices, prep the toppings and, finally, make the turkey taco meat.
- TURKEY TACO MEAT: When the fries are almost done baking (10-15 mins left), prepare the taco meat. Dice the onion and mince the garlic. Heat a large skillet on medium high heat. Add 1 tablespoon olive oil and once the oil is hot, add in the diced onion. Cook for 3-5 minutes or until soft and translucent. Add in the garlic and cook for 20-30 seconds. Add in all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.
- TACO MEAT CONT.: Increase the heat to high and add in the ground turkey. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5 minutes. Add in the tomato sauce and scrape the bottom of the pan to release any browned bits. Let simmer for 3-4 minutes and then remove from heat.
- ASSEMBLY: Divide the fries evenly between 4 plates (See Note 1 if serving this as an appetizer). Add equal amounts of the turkey taco meat and then sprinkle cheese on top. The taco meat and fries should be hot enough to melt the cheese. Immediately add toppings of choice. Our favorites are a big scoop of sour cream, ripe sliced avocado (or guacamole), a little pico, fresh cilantro, and lots of fresh lime juice. If you like some spice add in some jalapeños or hot sauce. Enjoy while hot and melty. We use forks since the meat and toppings do tend to fall off the fries.
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